Tater Tot Nachos
These super-simple vegetarian Tater Tot Nachos are loaded with black beans, corn, and PLENTY of shredded cheese. Top with all your favorite taco fixings and dinner is done with less than 5 minutes of prep!
You’ll Love This
- They’re basically nachos, but better. I love crunchy tortilla chips as much as the next gal, but potatoes are THE WAY to my heart. Just imagine – gooey, melty cheese, black beans, corn, red onion, and sour cream on top of a bed of slightly crisp, seasoned tater tots that are perfectly tender on the inside. Nachos have their place, but totchos are going to steal your heart!
- These tater tot nachos are the ultimate quick and easy family dinner! We’ve always got an extra bag of frozen tots hanging around in the back of the freezer for a lazy Saturday morning when we’re hankering my favorite Tater Tot Breakfast Bake. But when we’re out of eggs, these totchos are the BEST way to clean out the fridge and get a quick meal on the dinner table!
- They’re easy to customize based on your family’s taste! If your family prefers pinto beans to black beans, you can totally switch them up. If you’ve got leftover shredded chicken or ground beef from taco night, feel free to add it in! Your favorite roasted tomato salsa or avocado cream sauce are also welcomed additions to this dish!
Instructions
Add tater tots to a large baking dish or baking sheet.
Sprinkle tots with cumin, chili powder, salt, and pepper. Toss to coat and bake for 20 minutes.
Sprinkle with both cheeses.
Then add black beans and corn.
Bake for another 10 minutes.
Garnish with your favorite toppings and enjoy!
Tips
- Use whatever toppings you’d like for these totchos – just keep the ratios about the same and you should end up with slightly crisp tater tot nachos that are not soggy. Too many toppings with bog down the tots and will end up making them a bit mushy. It’s not the end of the world, but erring on the side of “less is more” will ensure that the tots end up perfectly cooked and not at all soggy.
- These totchos do well when baked on a large baking sheet if you don’t have a cast iron skillet or baking dish. I like the little extra crisp that the cast iron gives these tater tot nachos, but really any baking vessel that you’ve got will work just fine! Just make sure it’s something large enough that the tots can spread out or slightly overlap in.
- The tater tots are best when baked from frozen, so no thawing required. In fact, I would recommend not thawing them so that the tots get nice and crispy on the outside.
- Any type of cheese will work well for these totchos. I like to use pepper jack, but sharp/medium cheddar, mozzarella, Monterey Jack, or American will all taste great. I highly recommend getting a block of cheese and shredding it yourself, as opposed to purchasing the pre-shredded kind. Pre-shredded cheese is typically coated in cellulose to ensure that it doesn’t clump together, but this also impedes it from melting well. Shredding your own block will ensure that you get the meltiest cheese possible!
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Tater Tot Nachos
These super-simple vegetarian Tater Tot Nachos are loaded with black beans, corn, and PLENTY of shredded cheese. Top with all your favorite taco fixings and dinner is done with less than 5 minutes of prep!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
Ingredients
- 32 oz. frozen tater tots
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 oz. shredded cheese
- 1 cup black beans
- 1 cup corn kernels
- Kosher salt
- fresh cracked pepper
Garnish:
- Pico de Gallo
- diced red onion
- sour cream
- Cotija cheese
- chopped cilantro
- sliced jalapeno
Instructions
- Preheat oven to 425 degrees.
- Add tater tots to a large baking dish or baking sheet.
- Sprinkle tots with cumin, chili powder, salt, and pepper. Toss to coat and bake for 20 minutes.
- Sprinkle with both cheeses, and add black beans and corn.
- Bake for another 10 minutes.
- Garnish with Pico de Gallo, diced red onion, sour cream, Cotija cheese, cilantro, and sliced jalapeno and enjoy!
Notes
Use whatever toppings you’d like for these totchos – just keep the ratios about the same and you should end up with slightly crisp tater tot nachos that are not soggy. Too many toppings with bog down the tots and will end up making them a bit mushy. It’s not the end of the world, but erring on the side of “less is more” will ensure that the tots end up perfectly cooked and not at all soggy.
These totchos do well when baked on a large baking sheet if you don’t have a cast iron skillet or baking dish. I like the little extra crisp that the cast iron gives these tater tot nachos, but really any baking vessel that you’ve got will work just fine! Just make sure it’s something large enough that the tots can spread out or slightly overlap in.
The tater tots are best when baked from frozen, so no thawing required. In fact, I would recommend not thawing them so that the tots get nice and crispy on the outside.
Any type of cheese will work well for these totchos. I like to use pepper jack, but sharp/medium cheddar, mozzarella, Monterey Jack, or American will all taste great. I highly recommend getting a block of cheese and shredding it yourself, as opposed to purchasing the pre-shredded kind. Pre-shredded cheese is typically coated in cellulose to ensure that it doesn’t clump together, but this also impedes it from melting well. Shredding your own block will ensure that you get the meltiest cheese possible!
